I made this yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly, it became a favorite, and I'm a seasoned baker, so that's saying a lot! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon or all lime.
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Unique texture
This yogurt cake was the first one I tried using that ingredient, and I was hooked.
On one hand, I'm quite traditional when it comes to a simple pound cake. I like the old-fashioned creaming method, a technique that rarely fails.
But being the prolific baker that I am, things get boring pretty quickly, and one of the ingredients that caught my eye at the time was yogurt. It seems like a lifetime ago, as yogurt is a common ingredient in baking now.
The fact that it doesn't have butter makes for a very different cake in flavor and texture. I do use sour cream together with the yogurt, just like I do for lemon pound cake, one of my top 10 recipes. And it's a winner for this cake too!
The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It's a cake that comes together quickly and bakes beautifully.
Testing notes
Paula's baking tips that can make a difference.
Yogurt: I found that different brands make a slight difference in the cake's texture, so you might need to find the one you like the most. I don't recommend using low-fat yogurts.
Storing: this loaf cake keeps very well for a few days. I recommend covering it in plastic wrap so it doesn't dry out. It can be frozen up to a month.
Use different pans:
Individual bundt cakes are so cute with the glaze dripping slowly. It never fails to impress the neighbors.
Muffins. This recipe yields at least 12 regular muffins.
Snacking cake. It is a good recipe to make a single-layer 9-inch round or square cake.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Lemons and limes: I use both whenever I can, but since limes are tricky sometimes (not enough juice, not much flavor), I also make this cake with just lemons. Both versions are excellent.
- Yogurt: the other key ingredient. It needs to be natural (no sugar), and Greek yogurt works well.
- Vegetable oil: like sunflower oil or another neutral one.
- Baking powder: make sure it isn't expired.
Prepare the loaf cake pan
Pan size: for best results, fill the loaf cake pan ⅔ of its capacity, or ¾ at the most. This will ensure the cake has space to bake and grow.
Grease the pan: Use soft shortening or butter, and then flour it if you don't use parchment paper. If you do, only grease it. You can also use baking spray (with flour in it).
Line it with parchment paper: use a large strip as wide as the bottom of the pan and place it, covering the two short sides and the bottom. This will make it easier to remove the cake from the pan and avoid it sticking.
Citrus glaze
I use a simple powdered sugar glaze, and it works great because the cake has enough citrus flavor to balance the sugary coating.
A sprinkle of powdered sugar also works if you want a simpler cake.
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Lemon Lime Yogurt Cake
Ingredients
For the yogurt cake:
- 1 ¼ cups sugar
- ½ cup plain Greek yogurt, room temperature
- ½ cup sour cream, at room temperature
- ½ cup vegetable oil
- 3 eggs, at room temperature
- ½ teaspoon lemon zest
- ½ teaspoon lime zest
- 1 ½ cups all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lime juice
- ½ teaspoon vanilla extract
For the lemon lime glaze:
- ¾ cup powdered sugar
- 2 tablespoons lime and lemon juice
- lemon and lime zest, to decorate
Instructions
For the yogurt cake:
- Preheat the oven to 350ºF (180ºC).
- Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line it with a strip of parchment paper, covering the bottom and two short sides. The long sides will be greased but not lined.
- In a large bowl, beat 1 ¼ cups sugar, ½ cup plain Greek yogurt, ½ cup sour cream, ½ cup vegetable oil, and 3 eggs until smooth and lump-free, about 3 minutes. Add ½ teaspoon lemon zest and ½ teaspoon lime zest and mix for 1 more minute.
- Add dry, sifted ingredients: 1 ½ cups all-purpose or cake flour, 2 teaspoons baking powder, and ½ teaspoon salt in 2 parts, and beat just to incorporate well. Don't overbeat, or the cake will be tough. You can sift them before in a separate bowl or have the ingredients measured and sift them directly over the butter mixture when prompted (my choice).
- Stir in 1 tablespoon fresh lemon juice, 2 teaspoons fresh lime juice and ½ teaspoon vanilla extract until well incorporated. Don't beat at this time.
- Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.
- Let cool on a wire rack.
- To remove the cake from the pan, run a smooth-bladed knife along the sides to unstuck any parts. Carefully lift the cake, helping yourself by lifting the parchment paper.
For the citrus glaze:
- Beat ¾ cup powdered sugar with 2 tablespoons lime and lemon juice until no lumps remain. Add juice in batches, so you can make it as thick or runny as you wish.
- Pour over room temperature cake and decorate with lemon and lime zest before it sets.
Annette Parncutt says
I have resurrected this vintage recipe only substituting sugar for a diabetic-safe alternative (monk fruit, truvia etc). Still works like a charm and is 100% sugar and fat free. I use olive oil in all my cooking but for this recipe used the lighter version (for baking and frying)
This is a very forgiving recipe. Lemon and lime juice from a bottle works fine but I must admit when citrus fruit is in season and not too expensive, it’s great way to utilize it!
Yum😋
Lily Aguilar says
So good easy to make
Kurt Williams says
Great recipe, very moist. Will make again.
Susana says
Love it! So simple and delicious
Catriona says
I made this using all yoghurt as didnt have any sour cream. Also just used lime juice and lots of grated rind as didnt have any lemons. I baked it in small square tin and iced with just lime juice and rind. It was delicious!!! It has a lovely moist texture and cuts well. I am going to make it again as I have lots of home grown limes. Thank you for sharing the recipe.
Jan says
Hello. Is it possible to make this cake without a mixer?
Paula Montenegro says
Hi Jan! You can, but make sure you beat it well by hand as specified in the recipe.
Julia Fitzgerald says
Is it possible to get a more specific measure for the juice? I am in Australia and have tiny limes and big limes, small juicy lemons and huge juicy lemons!
Paula Montenegro says
Hi Julia, about 7-8 tablespoons total, that would be between 110 to 120g metric. Only half goes into the cake batter, the rest is for the glaze. Hope this helps!
Julia says
Many thanks will give it a go!
Julia says
Many thanks I will give it a go!
Juliana says
What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!
MARY H HIRSCH says
I have a pan with 6 mini bundt pan molds. Am going to try this. When I do, I'll send a photo. I bet this tastes delicious.
Paula Montenegro says
Please do Mary! It's a wonderful cake!
angiesrecipes says
My mouth is watering ;-)) Beautiful cake with a lovely icing!